Brunch Right: Asparagus, Taleggio And Fried Egg Panini

Name: Brunch Right: Asparagus, Taleggio And Fried Egg Panini
Total time: 35 min
Ingredients: 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon freshly grated lemon zest; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 teaspoon chopped fresh chives; 1 teaspoon chopped fresh mint leaves; 8 small to medium asparagus spears (see Notes); 2 teaspoons vegetable oil; 2 large eggs; 2 tablespoons unsalted butter; 4 slices (1/2 inch each) pain au levain or sourdough bread (or a crusty boule with a thick, dense crumb); 4 ounces taleggio cheese; 1 cup baby arugula

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If the only thing keeping you from eating more vegetables in interesting ways is not owning chef and former Eataly vegetable butcher Cara Mangini’s new cookbook, you’re in luck — it’s out,...

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Grill pan
Offset spatula
Chef's knife
Bread knife
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Nonstick skillet
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Ingredients

1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh mint leaves
8 small to medium asparagus spears (see Notes)
2 teaspoons vegetable oil
2 large eggs
2 tablespoons unsalted butter
4 slices (1/2 inch each) pain au levain or sourdough bread (or a crusty boule with a thick, dense crumb)
4 ounces taleggio cheese
1 cup baby arugula